Pressure-Cooker Turkey Vegetable Soup
Our family is big on soup. This favorite is quick to make and very tasty, and it gives me plenty of time to have fun with the family. —Nancy Heishman, Las Vegas, Nevada
Total TimePrep: 30 min. Cook: 5 min. + releasing
Makes10 servings (3-1/2 quarts)
- 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
- 3 large tomatoes, chopped
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 3 medium carrots, thinly sliced
- 1-1/2 cups cut fresh green beans (1-inch pieces)
- 1 medium zucchini, quartered lengthwise and sliced
- 1 large sweet red or green pepper, chopped
- 8 green onions, chopped
- 4 cups chicken stock
- 1 can (12 ounces) tomato paste
- 1/2 teaspoon seasoned salt
- 1/3 cup minced fresh basil
- Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook sausage until no longer pink, 6-8 minutes, breaking into crumbles; drain. Return to pressure cooker.
- Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables.
- Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Just before serving, stir in basil.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock if necessary.
Nutrition Facts1-1/3 cups: 167 calories, 5g fat (1g saturated fat), 20mg cholesterol, 604mg sodium, 21g carbohydrate (9g sugars, 5g fiber), 13g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch.
Originally published as Turkey Sausage Chowder with Garden Vegetables in Skinny Instant Pot
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